Suzanne’s recipe 41 2014 – Quiche a la truffe

 This weekend I hosted lunch for close friends and family, the weather was amazing and we sat on the terrace and enjoyed the view across the bay to the mountains. I wanted to serve something special so I made a quiche with mushrooms and truffle paste. I am still mastering my new convection/micro wave and my temperature controls weren’t right so the quiche did not rise as much as it should have, but the truffle aroma and taste were fantastic. (Next time I will bake in my old oven). Being a special occasion I served a Chateau Le Sartre 1995 from Pessac-Leognan in the Graves area of Bordeaux with this quiche. The age had given this wine a bright yellow colour and a great depth of flavour which matched the aromatic taste of truffle. The closest wine that I can access for my clients is a Chateau Carbonniere Blanc 2006 AOC Pessac-Leognan, a cru classé from Graves.

Ingredients for the Quiche

  • 350g Mushrooms (portabelini or mixture of field/button)
  • 1 large teaspoon truffle paste from the French Market shop
  • 1 jar 12.5g whole summer Truffle preserved      “     “
  • 5 Eggs
  • 360ml thick cream
  • 75g Butter
  • Salt and Pepper
  • 1 packet ready made shortcrust pastry

A bottle of Chateau Carbonniere Blanc 2006 Pessac-Leognan AOC ordered through the French Market shop .


  1. Roll out pastry to fit the shape of the tart dish.
  2. Cut the edges so that they are tidy and pinch the pastry on the lip to give it a ridged décor.
  3. Prick the tart all over with a fork to allow air to escape while cooking.
  4. Put in fridge to chill for an hour or so until needed.
  5. Preheat oven to 180C degrees.
  6. Put prepared pastry base in oven and bake for 15 minutes.
  7. Remove from oven.
  8. Brush the mushrooms clean with a brush.
  9. Pull off stalks and slice them and the caps.
  10. Cut butter in chunks and melt in a frying pan.
  11. Fry mushrooms for 5 minutes then take off heat and allow to cool.
  12. Beat together the cream and eggs, add salt and pepper to taste
  13. Add the cooled mushrooms (not the cooking juice) and 1 large teaspoon of truffle paste, stir in well.
  14. Thinly slice the preserved truffle.
  15. Pour the egg and mushroom mixture into the part-baked flan case
  16. Dot the top of the quiche with the truffle slices.
  17. Bake for about 20 minutes until well risen and the mixture has set. Serve straight away.

Serve the quiche with a fresh salad.

To accompany the quiche I recommend an older white wine from the Graves area of Bordeaux such as the Chateau Carbonniere Blanc 2006 Pessac-Leognan AOC. This requires pre-ordering from the French Market shop as stock is limited.

Bon Appétit!

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